Cook the potatoes in lightly salted water for 10 minutes until tender. Drain well and set aside.

Meanwhile, heat a large non-stick frying pan, add 1 tbsp of the olive oil and when hot, add the chicken strips and cook for 4-5 minutes, stirring, until the chicken is golden brown and cooked through. Remove with a slotted spoon and put into a serving bowl.

Reheat the pan, add the remaining oil then add the potatoes and cook until beginning to colour. Transfer to the bowl with the chicken and leave to cool.

Put the dressing ingredients into a food processor and whizz until smooth. Add the spinach to the serving bowl and toss. Scatter over the onion and feta, drizzle over the dressing and serve.